Paneer Makhani Recipe

Paneer Makhani Recipe

Paneer Makhani Recipe. A popular Punjabi dish where paneer/Indian cottage cheese is simmered in tomato cashew gravy and topped with cream. Serve with Rotis or Pulao.

Paneer Makhani is my family’s favorite dish. It goes well with Rotis, Parathas and even Pulao. I make it very often, but most of the time I would omit the cream part. Gj is not a big fan of cream. Even without the cream, the dish would taste so heavenly.

Paneer Makhani preparation is very similar to Paneer Butter Masala and Shahi Paneer, but Paneer Makhani is quite simple to make. Kids would certainly like this dish because of the rich and creamy sauce. Hope you all like it.

Preparation

1. Bring 1/2 cup of water to boil. Add tomatoes and ginger. Cook until the tomatoes’ skin peel out and turns little soft. Switch off and let them cool down completely.2. Transfer them to a blender and grind it to a smooth paste. Set aside.3. Soak cashew nuts in 1/4 cup of water for 10 minutes. Meantime, heat ghee or butter and oil. Add the seeds of the cardamom (just crush the cardamom and add only the seeds) followed by salt and sugar. Give a quick stir.4. Add red chilli powder and garam masala. Stir well. 5. Now add the ground tomato paste and tomato ketchup. Mix very well and cook for about 8 minutes or until the oil separates. Simmer the flame.6. Now ground it to a fine paste. Set aside. 7. Add the ground cashew paste to the simmering gravy and stir well. Add kasoori methi and 1/2 cup of water. Cook for 5 minutes.8. Add paneer and enough milk or cream to get a thick red gravy. Cook in low flame for 4 minutes and then switch off.Now, Paneer Makhani is ready! Serve warm with Rotis or Pulao.

Note.

Paneer Makhani Recipe Below:

Paneer Makhani Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4

Paneer Makhani Recipe. A popular Punjabi dish where paneer/Indian cottage cheese is simmered in tomato cashew gravy and topped with cream. Serve with Rotis or Pulao.

Ingredients

Paneer/Indian cottage cheese (cut into pieces) – 200gm

Tomatoes (large, chopped) – 500g or 5 nos.

Cashewnuts or magaz – 4 tablespoon

Milk or cream – 1/2 cup approx.

Ginger (chopped) – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Tomato ketchup – 1 teaspoon

Fenugreek leaves/kasoori methi – 2 teaspoon

Butter/ghee – 2 tablespoon

Oil – 2 tablespoon

Cardamom – 2 nos.

Sugar – 1/2 teaspoon

Salt – 1 teaspoon or as required

Instructions

Bring 1/2 cup of water to boil. Add tomatoes and ginger. Cook until the tomatoes’ skin peel out and turns little soft. Switch off and let them cool down completely.

Transfer them to a blender and grind it to a smooth paste. Set aside.

Soak cashew nuts in 1/4 cup of water for 10 minutes. Meantime, heat ghee or butter and oil. Add the seeds of the cardamom (just crush the cardamom and add only the seeds) followed by salt and sugar. Give a quick stir.

Add red chilli powder and garam masala. Stir well.

Now add the ground tomato paste and tomato ketchup. Mix very well and cook for about 8 minutes or until the oil separates. Simmer the flame.